Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Black Bean and Rice Stuffed Bell Peppers

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If you are looking for a heart-healthy dinner for two, this meal is for you. The stuffed peppers are low in sodium yet full of flavor. The fiber and protein create a filling meal that is delicious and easy to prepare.


Black Bean and Rice Stuffed Bell Peppers
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Servings
2 servings (1 pepper each)
Servings
2 servings (1 pepper each)
Black Bean and Rice Stuffed Bell Peppers
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Servings
2 servings (1 pepper each)
Servings
2 servings (1 pepper each)
Ingredients
Servings: servings (1 pepper each)
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 375 degrees.
  3. Cook rice according to package directions but omit the salt.
  4. Wash the bell peppers, then remove the tops, seeds, and membranes. Place peppers, cut side up, in a loaf pan.
  5. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and jalapeno. Cook for 5 minutes over medium heat, stirring frequently. Onion will look translucent when ready.
  6. Add rice, black beans, tomato, cilantro, cumin, and chili powder. Continue to cook while stirring for another 3-4 minutes. Remove from heat.
  7. Divide the filling between the two peppers.
  8. Pour ¼ cup water in the bottom of the loaf pan. Cover the pan with foil and bake for 30 minutes. After 30 minutes, check that the peppers are getting tender. Remove foil and bake an additional 15 minutes.
  9. Serve the peppers warm with fresh cilantro. You can also add salsa or sour cream for your taste preference.*
Recipe Notes

*Salsa, sour cream and other toppings not reflected on the nutrition label.

Sheet Pan Chicken Fajitas

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Sheet pan meals can be an absolute game-changer when it comes to providing home-cooked meals on a busy schedule! This Sheet Pan Chicken Fajita meal is everything you’ve been looking for without the hassle. As an added bonus sheet pan meals usually require less clean up too!


Sheet Pan Chicken Fajitas
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Servings
6 servings
Servings
6 servings
Sheet Pan Chicken Fajitas
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Servings
6 servings
Servings
6 servings
Ingredients
Fajitas
Seasoning
Servings: servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh vegetables under cool running water before slicing.
  2. Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
  3. In a small bowl whisk together cumin, chili powder, paprika, salt, and pepper. Set aside.
  4. Slice the onion and bell peppers into strips.
  5. Cut the chicken into even slices.
  6. Arrange the chicken, bell peppers, and onion on a baking sheet. Sprinkle garlic and seasoning evenly on the fajita mixture.
  7. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
  8. Bake in the oven, tossing once halfway through cooking until veggies are tender and chicken has cooked through about 18 - 25 minutes.
  9. Drizzle with lime juice and sprinkle with cilantro. Toss the mixture to coat and serve.
Recipe Notes

Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers

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If you are in need of a recipe to add beans to your eating pattern, this is a perfect recipe to try. These Stuffed Bell Peppers are made in a slow cooker; perfect for a busy day. In addition, this recipe is vegetarian, and by removing the cheese, it can be vegan. This dish is a complete meal, full of protein, carbohydrates, vitamins and minerals. One pepper is filling and delicious!

 

 

Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Servings
2
Servings
2
Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Servings
2
Servings
2
Ingredients
Servings:
Units:
Instructions
  1. Cut off the tops of the peppers and scrape out the ribs and seeds. Dice the onion and measure a ¼ cup.
  2. In a bowl, combine the quinoa, beans, tomato sauce, spices, onion, and ½ cup of the cheese. Fill each pepper with the mixture.
  3. Pour ¼ cup water into the bottom of a slow cooker. Place the peppers in the water. Cover and cook on low for about 5 hours or on high for about 2 hours or until quinoa is tender.
  4. Remove the lid, distribute the remaining cheese (¼ cup) on top of the peppers, and cover again until the cheese is melted.
  5. Add cilantro, then serve.
Recipe Notes

black-bean-and-quinoa-stuffed-bell-peppers-label

Spicy Stuffed Bell Peppers

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Spicy Stuffed Bell Peppers are the perfect easy weeknight meal. Put this in the rotation for when you’re searching for a simple recipe. Spicy Stuffed Bell Peppers, a recipe by Dinner Tonight

Spicy Stuffed Bell Peppers, a recipe by Dinner Tonight
Spicy Stuffed Bell Peppers
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Servings Prep Time
6 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 20 minutes
Cook Time
20 minutes
Spicy Stuffed Bell Peppers, a recipe by Dinner Tonight
Spicy Stuffed Bell Peppers
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Servings Prep Time
6 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees
  2. Cut off top of peppers and clean out centers
  3. Fill each bell pepper half way with water, then microwave for 6-7 minutes.
  4. Meanwhile, brown 1pound of ground beef with ½ cup of onion.
  5. Add the taco seasoning to the meat according to the package on the taco seasoning packet.
  6. Next, add the ½ can of diced tomatoes and bring to a simmer for 10 minutes
  7. Drain the water from the bell peppers; place the bell peppers in a loaf pan.
  8. Fill each bell pepper ¾ with the meat mixture; fill the rest of the bell pepper with cheese
  9. Pack the cheese on top of the meat mixture
  10. Cover with foil and bake for 20 minutes or until the bell peppers become tender
Recipe Notes

Spicy Stuffed Bell Peppers Nutrition Facts Serving size (300g) servings per container 6 Amount per serving Calories 220 % Daily Value Total Fat 6 g 8 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 370 mg 16 % Total Carbohydrate 14 g 5 % Dietary Fiber 4 g 14 % Total Sugars 7 g Added Sugars 0 g 0 % Protein 27 g Vitamin D 0 mcg 0 % Calcium 121 mg 10 % Iron 3 mg 15 % Potassium 736 mg 15 %